Product for dissolving essential oils



Patented Oct. 5, 1926.

I UNITED STATS EDGAR- G. THOMSSEN, OF WINONA, MINNESOTA, .ASSIGNOR TOTHE 3'. R. WATKINS COMPANY, OF WINONA, MINNESOTA, A GORPORATION .OFDELAWARE.

PRODUCT EOR DISSOLVING ESSENTIAL OILS.

No Drawing.

My invention relates to solvents for organic compounds and refersparticularly to solvents for those compounds known as es-- flavoringoils, organic flavoring synthetics,' gums and. resins and especiallythose which, are useful for, and applicable to, the production offlavoring compounds for food products.

Alcohol is the generally employed solvent for theabove-mentioned organaccompounds, but because of the present legal restrictions surrounding theuse of alcohol, it is highly desirable that some solvent other thanalcohol be employed for this'purpose.

In order that a solvent be suitable for this purpose, it must dissolvethe compounds, be miscible in water, have preservative propsential oils,

erties and must be devoid of foreign flavors or odors.

The solvents of my invention of the above, and other, desirableproperties and attributes and some of them possess in addition valuablenutritive properties.

I have found that the esters produced from hydroxy acids possess highsolvent actions upon the flavoring organic .compounds and that some ofthese, because of their tasteless and odorless properties, areparsuitable for this purpose. found that ethyl lactate is particularlysuitable as a solvent for flavoring organic compounds, although I donot-limit myself to this particular ester of the hydroxy acids.

As examples 'of the use of ethyl lactate for the described purpose,-Igive the follow- 1ng: 1 p

To produce lemon extract, I mix 400 parts ethyl lactate with 100 partswater and 2.5 parts alcohol. 27.5 parts oil of lemon are then dissolvedin this menstruum, preferticularly I have ably by agitation. Themixture'is filtered if necessary. 7

To produce vanilla extract, 12.5 parts chopped vanilla beans aremacer'ated for two weeks in a menstruum consisting of parts ethyllactate and 35 parts water, after which there are added to the mixture162.5 parts possess all.

Application filed July 24, 1925. Serial No. 45,956.

flavor, I dissolve 2 parts vanillin and .5.

parts coumarin in a me'nstruum of 330 parts ethyl lactate, 180 partsWater, 120 parts sugar and .5% alcohol by volume. The oil of lemonmentioned above may be replaced by the proper quantities of suchflavorlng oils as orange, almond, peppermint, cinnamon, etc. i

The addition of alcohol is not essential but I prefer to use;it, as itincreases thepreservatlve properties and the familiar alco holic odor.Among the flavoring organic compounds to which my new solvent isparticularly adaptable, in addition to those mentioned, are amylacetate, amyl butyrate, butyric ether, sebacic ether and valeric ether,but I do not limit the application of my solvent to these mentionedflavoring organic compounds.

By hydroxy-acid-ester soluble organic compounds in my specification andclaims, I mean those organic compounds which are" soluble in an ester ofa hydrox acid.

I'do not limit myself to tie particular che-mlcals, quantities, times orsteps of pro cedure specifically mentioned, as these are given simply asa means for clearly describ- 1ng my invention. a

What I claim is X Y 1. A flavoring extract consisting of a flavoringmaterial dissolved in anester of hydroxy acid.

' 2. A flavoring extract consisting ofa flavoring material dissolved inethyl lactate.

3. A flavoring extract consisting of a fla voring material dissolved inan ester of a hydroxy acid and containing an alcohol.

4., Aflavoring extract consisting of a flavoring material dissolved inethyl lactate and containing an alcohol. 1

Signed at VVinona in the county of Winona and State of Minnesotathis2lst day of July,'192 5.' a

, EDGAR G. THOMSSEN.

